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Cotoletta
''Cotoletta'' () is an Italian form of breaded cutlet made from veal. Italy Lombardy '' Cotoletta alla milanese'' (after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener schnitzel, but cooked with the bone in. It is traditionally fried in clarified butter. Due to its shape, it is often called ''oreggia d'elefant'' in Milanese or ''orecchia d'elefante'' in Italian, meaning 'elephant's ear'. Emilia-Romagna '' Cotoletta alla bolognese'' (after its place of origin, Bologna) is similar to a ''milanese'', but melted Parmesan cheese and pieces of prosciutto are put overtop of the fried veal cutlet. Sicily ''Cotoletta alla palermitana'' (after its place of origin, Palermo) is similar to a ''milanese'', but the veal is brushed with olive oil, and then baked or grilled instead of being fried. The breadcrumb is often mixed with parsley and pecorino cheese and, unlike the ''milanese'' cutlet, the ''palermitana'' cutlet does not have eggs in its breading. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cotoletta Alla Milanese
Veal Milanese (, ) is a popular variety of ( veal cutlet preparation) from the city of Milan, Italy. It is traditionally prepared with a veal rib chop or sirloin bone-in and made into a breaded cutlet, fried in butter. A common variation made with chicken is popular in English-speaking countries and bears the name "chicken Milanese" (). History In Milan, a dish called () was served in 1134. It is mentioned at a banquet for the canons of the Basilica of Sant'Ambrogio in Milan. It is not known if the meat was covered in breadcrumbs or if it was served with bread as a side dish. Further evidence dates to around the 1st century BC indicating that the Romans enjoyed dishes of thin sliced meat, which was breaded and fried. The dish resembles the Austrian dish Wiener schnitzel, which originated in Austria around the 19th century; according to some, the two dishes might be related—Milan was part of the Kingdom of Lombardy–Venetia, in the Austrian Empire, until 1859—alt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cotoletta E Patate Al Forno
''Cotoletta'' () is an Italian cuisine, Italian form of breaded cutlet made from veal. Italy Lombardy ''Cotoletta alla milanese'' (after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener schnitzel, but cooked with the bone in. It is traditionally fried in clarified butter. Due to its shape, it is often called ''oreggia d'elefant'' in Milanese or ''orecchia d'elefante'' in Italian language, Italian, meaning 'elephant's ear'. Emilia-Romagna ''Cotoletta alla bolognese'' (after its place of origin, Bologna) is similar to a ''milanese'', but melted Parmesan cheese and pieces of prosciutto are put overtop of the fried veal cutlet. Sicily ''Cotoletta alla palermitana'' (after its place of origin, Palermo) is similar to a ''milanese'', but the veal is brushed with olive oil, and then baked or grilled instead of being fried. The breadcrumb is often mixed with parsley and pecorino cheese and, unlike the ''milanese'' cutlet, the ''palermitana'' cutlet does not ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cotoletta Alla Milanese In Milano
''Cotoletta'' () is an Italian form of breaded cutlet made from veal. Italy Lombardy ''Cotoletta alla milanese'' (after its place of origin, Milan) is a fried veal breaded cutlet similar to Wiener schnitzel, but cooked with the bone in. It is traditionally fried in clarified butter. Due to its shape, it is often called ''oreggia d'elefant'' in Milanese or ''orecchia d'elefante'' in Italian, meaning 'elephant's ear'. Emilia-Romagna '' Cotoletta alla bolognese'' (after its place of origin, Bologna) is similar to a ''milanese'', but melted Parmesan cheese and pieces of prosciutto are put overtop of the fried veal cutlet. Sicily ''Cotoletta alla palermitana'' (after its place of origin, Palermo) is similar to a ''milanese'', but the veal is brushed with olive oil, and then baked or grilled instead of being fried. The breadcrumb is often mixed with parsley and pecorino cheese and, unlike the ''milanese'' cutlet, the ''palermitana'' cutlet does not have eggs in its breading. Arge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cotoletta Alla Bolognese
''Cotoletta alla bolognese'' (; ) is a traditional dish of the city of Bologna, in the Emilia-Romagna region of Italy. It is also known as ''petroniana'', after Petronius, a fifth century bishop and the patron saint of Bologna. It consists of a veal cutlet ('' scannello'' or ''sottonoce'') coated with eggs, flour and breadcrumbs. It is first fried in lard or butter, then covered with a slice of ham and a handful of Parmesan cheese, then briefly sprinkled with meat broth to flavor and moisten it. Finally, it is baked in the oven until the cheese has melted. The recipe was deposited at the Italian Academy of Cuisine at the Chamber of Commerce of Bologna on 14 October 2004. See also * List of veal dishes * Cotoletta * ''Cotoletta alla milanese'' * Wiener schnitzel Wiener schnitzel ( ; , 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, Bread crumbs#Breading, breaded, pan-fried veal cutlet. It is one of the best known specialiti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breaded Cutlets
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as ''schnitzel'' in German-speaking countries, ''cotoletta'' in Italy, ''escalope'' in France, ''filete empanado'' or '' cachopo'' in Spain, ''filete empanizado'' in Cuba, '' milanesa'' in Latin America, '' katsu'' in Japan and Korea, kotlet in Poland, ''řízek'' in the Czech Republic, ''rezeň'' in Slovakia and ''kotleta'' in post-Soviet countries. Chicken fingers Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside, attached to the ribs. Chicken-fried steak Chicken-fried steak (also known as country-fried steak) is an American breaded cutlet dish that may have originated with German and Austrian immigrants to Texas in the 19th century. It is a piece of bee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp. 101–103 consisting of the ingredients, recipes, and cooking techniques developed in Italy since Ancient Roman cuisine, Roman times, and later spread around the world together with waves of Italian diaspora. Significant changes Columbian exchange, occurred with the colonization of the Americas and the consequent introduction of potatoes, tomatoes, capsicums, and maize, as well as sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most widely appreciated Gastronomy, gastronomies worldwide. Italian cuisine includes deeply rooted traditions common throughout the country, as well as all the diverse Regional cuisine, regional gastronomies, different from each other, especially between Northern Italy, the north, Central Italy, the centre, and Southern Italy, the south of Italy, which are in continuous exchange. Many dishes that were once region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breaded Cutlet
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as ''schnitzel'' in German-speaking countries, '' cotoletta'' in Italy, '' escalope'' in France, ''filete empanado'' or '' cachopo'' in Spain, ''filete empanizado'' in Cuba, '' milanesa'' in Latin America, '' katsu'' in Japan and Korea, kotlet in Poland, ''řízek'' in the Czech Republic, ''rezeň'' in Slovakia and ''kotleta'' in post-Soviet countries. Chicken fingers Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside, attached to the ribs. Chicken-fried steak Chicken-fried steak (also known as country-fried steak) is an American breaded cutlet dish that may have originated with German and Austrian immigrants to Texas in the 19th century. It is a piece ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milanesa
''Milanesa'' is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as ''milanesa''. ''Milanesa'' was brought to the Southern Cone by Italian immigrants between 1860 and the 1920s. Its name probably reflects an original Milanese preparation, ''cotoletta alla milanese'' (veal Milanese), which is similar to the Austrian Wiener schnitzel. Variations Argentina A ''milanesa'' with added tomato paste, mozzarella, and sometimes ham. In the 1940s, in Buenos Aires, ''milanesa a la napolitana'' ( and named for José Napoli's restaurant) was first made at a restaurant called Napoli, located near Estadio Luna Park, when a chef covered up a burned ''milanesa'' with cheese, ham and tomato. The dish is sometimes made out of chicken breast, ''suprema napolitana''. ''Milanesa'' is a popular dish in Argentina as in Uruguay and has been described as "one of the quintessential Río de la Plata dishes". They ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milan
Milan ( , , ; ) is a city in northern Italy, regional capital of Lombardy, the largest city in Italy by urban area and the List of cities in Italy, second-most-populous city proper in Italy after Rome. The city proper has a population of nearly 1.4 million, while its Metropolitan City of Milan, metropolitan city has 3.2 million residents. Within Europe, Milan is the fourth-most-populous List of urban areas in the European Union, urban area of the EU with 6.17 million inhabitants. According to national sources, the population within the wider Milan metropolitan area (also known as Greater Milan) is estimated between 7.5 million and 8.2 million, making it by far the List of metropolitan areas of Italy, largest metropolitan area in Italy and List of metropolitan areas in Europe, one of the largest in the EU.* * * * Milan is the economic capital of Italy, one of the economic capitals of Europe and a global centre for business, fashion and finance. Milan is reco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wiener Schnitzel
Wiener schnitzel ( ; , 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, Bread crumbs#Breading, breaded, pan-fried veal cutlet. It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria. History and etymology The designation first appeared in the 19th century, with the first known mention in a cookbook from 1831. In the popular southern German cookbook by Katharina Prato, it was mentioned as (roughly, "breaded veal cutlets"). According to a tale, Field Marshal Joseph Radetzky von Radetz brought the recipe from Italy to Vienna in 1857. In 2007, linguist Heinz-Dieter Pohl could prove that this story had been invented. According to Pohl, the dish is first mentioned in connection with Radetzky in 1869 in an Italian gastronomy book (''Guida gastronomica d'Italia''), which was published in German in 1871 as ''Italien tafelt'', and it is claimed that the story instead concerned the ''cotole ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal
Veal is the meat of Calf (animal), calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any List of cattle breeds, breed; however, most veal comes from young male calves of Dairy cattle, dairy breeds which are not used for breeding. Generally, veal is more expensive by mass than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian cuisine, Italian, French cuisine, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian ''cotoletta'' or the famous Austrian dish Wiener schnitzel. Some classic French veal dishes include fried ''escalopes'', fried veal ''grenadi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Cucina Italiana
''La Cucina Italiana'' (stylized in all caps) is an Italian monthly magazine focused on gastronomy and food culture. History First published in Milan, Italy, on 15 December 1929 on the initiative of the journalist and literary man Umberto Notari, at the suggestion of his wife Delia Pavoni, who directed it until her death in 1935, the magazine was first created with the purpose of enhancing and promoting the traditional recipes of the Italian culinary art, as explained by the official name of the magazine. At the same time, dietary changes in the popular diet are also encouraged by proposing innovative and cheap culinary solutions, in line with the historical reference period. In each issue of the monthly magazine appear dozens of recipes, proposals for the table, old and new rules of etiquette, all embellished by personal recipes of artists and writers "dressed" with stories and poems. ''La Cucina Italiana'' interrupted its publications in 1943, but returned to newsstands in 19 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
